Spinach-Artichoke Crostini

Impress your guests with these delicious Spinach-Artichoke Crostini! Creamy, flavorful, and perfect for any occasion.

Prep Time15

Cook Time20

Total Time35

Course: Appetizer

Cuisine: American

Keyword: Easy, Party Food, Vegetarian

Servings: 4 servings

Preheat your oven to 400°F (200°C). Slice the baguette into 1/2-inch thick slices. Lay the slices on a baking sheet in a single layer.
Lightly spray the baguette slices with olive oil spray. Toast in the preheated oven for about 5-7 minutes or until golden brown and crispy. Remove from the oven and set aside to cool.
In a skillet over medium heat, add a drizzle of olive oil. Once heated, add the chopped shallot and sauté for 2-3 minutes until translucent. Then, add the chopped garlic and cook for an additional minute, being careful not to let it burn.
Add the fresh baby spinach to the skillet. Sprinkle with kosher salt and fresh pepper. Cook for 3-4 minutes, stirring occasionally, until the spinach is wilted. Remove from heat and let cool slightly.
In a mixing bowl, combine the sautéed spinach mixture, drained artichoke hearts (chopped if desired), softened cream cheese, and grated Parmigiano Reggiano. If you like a bit of heat, add a pinch of red pepper flakes. Stir until well combined.
Spoon a generous amount of the spinach-artichoke mixture onto each toasted baguette slice. Make sure to heap it on for maximum flavor!
Return the assembled crostini to the oven for an additional 5-7 minutes, just until the filling is warmed through and slightly bubbly.
Remove from the oven, let cool for a minute, and serve warm. Enjoy your delicious Spinach-Artichoke Crostini with friends and family!